Ingredients:

  • 12 ounces Elbow Macaroni Pasta
  • 1 tablespoon Salt (for boiling water)
  • 3 (5 oz) cans Tuna in Spring Water or Oil (drained well)
  • 3 medium Celery stalks (finely diced)
  • 1/2 medium Red Onion (very finely minced)
  • 1 cup Sweetcorn (frozen or canned)
  • 1 cup Mayonnaise (full-fat recommended)
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Freshly squeezed Lemon Juice
  • 1/4 cup Fresh Dill (chopped)
  • 1/4 cup Fresh Parsley (chopped)
  • 2 tablespoons Sweet Pickle Relish
  • 1/2 teaspoon Smoked Paprika
  • 3 large Hard-boiled Eggs (roughly chopped)
  • 2 tablespoons Fresh Chives (snipped, for garnish)
  • Salt and Black Pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add macaroni and cook according to package directions until al dente (about 1 minute less than suggested).
  2. Immediately drain the pasta into a colander. Rinse thoroughly under cold running water until the pasta is completely cool to the touch. Drain extremely well and set aside in the large mixing bowl.
  3. Finely dice the celery and mince the red onion. Drain the tuna very well, using a fork to flake it slightly. Add the celery, onion, and sweetcorn to the cooled pasta.
  4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, dill, parsley, pickle relish, and smoked paprika. Season generously with salt and pepper.
  5. Pour the dressing over the pasta and tuna mixture. Use a large spatula to gently fold the ingredients together until everything is evenly coated.
  6. Gently fold in the roughly chopped hard-boiled eggs.
  7. Cover the bowl tightly with cling film and refrigerate for a minimum of 2 hours to allow the flavours to marry.
  8. Before serving, taste the salad and adjust seasoning (likely needing more salt or acid). Garnish generously with fresh chives.